International Journal of Food Microbiology Impact Factor & Information

Publisher: International Union of Microbiological Societies; International Union of Microbiological Societies. Committee on Food Microbiology and Hygiene, Elsevier

Journal description

The International Journal of Food Microbiology publishes full-length original research papers, short communications, review articles and book reviews covering all aspects of microbiological safety, quality and acceptability of foods. Contributions dealing with the following fields are invited: bacteriology, immunology, mycology, parasitology, virology and food fermentation. Emphasis will be placed on papers dealing with microbiological quality assurance, intrinsic and extrinsic parameters of foods affecting microbial survival and growth, methods for microbiological and immunological examinations of foods, indices of the sanitary quality of foods, incidence and types of food microorganisms, food spoilage, microbiological aspects of food preservation, microbial interaction, predictive microbiology, food-borne diseases of microbial origin and the safety of novel food products. Achievements in rapid methods and automation in food microbiology are also included. It is a policy of this journal also to publish Proceedings of suitable meetings, workshops, conferences, etc. in the field of food microbiology. Related Conference Food Safety Objectives: Public Health, HACCP and Science will take place on December 4-5, 2000 at Georgetown University, Washington DC, USA. The conference will explore ways and means of improving food safety through Food Safety Objectives (FSOs) focussing on the following topics; Testing and Detection; Microbiology; Food Processing Technology; Public Health and Consumer Behavior. For details visit

Current impact factor: 3.16

Impact Factor Rankings

2015 Impact Factor Available summer 2015
2013 / 2014 Impact Factor 3.155
2012 Impact Factor 3.425
2011 Impact Factor 3.327
2010 Impact Factor 3.143
2009 Impact Factor 3.011
2008 Impact Factor 2.753
2007 Impact Factor 2.581
2006 Impact Factor 2.608
2005 Impact Factor 2.499
2004 Impact Factor 2.49
2003 Impact Factor 2.261
2002 Impact Factor 1.719
2001 Impact Factor 1.579
2000 Impact Factor 1.848
1999 Impact Factor 1.673
1998 Impact Factor 1.593
1997 Impact Factor 1.16
1996 Impact Factor 1.387
1995 Impact Factor 1.257
1994 Impact Factor 1.321
1993 Impact Factor 1.214
1992 Impact Factor 1.069

Impact factor over time

Impact factor

Additional details

5-year impact 3.94
Cited half-life 7.40
Immediacy index 0.58
Eigenfactor 0.03
Article influence 0.99
Website International Journal of Food Microbiology website
Other titles International journal of food microbiology (Online)
ISSN 0168-1605
OCLC 38995670
Material type Document, Periodical, Internet resource
Document type Internet Resource, Computer File, Journal / Magazine / Newspaper

Publisher details


  • Pre-print
    • Author can archive a pre-print version
  • Post-print
    • Author can archive a post-print version
  • Conditions
    • Pre-print allowed on any website or open access repository
    • Voluntary deposit by author of authors post-print allowed on authors' personal website, or institutions open scholarly website including Institutional Repository, without embargo, where there is not a policy or mandate
    • Deposit due to Funding Body, Institutional and Governmental policy or mandate only allowed where separate agreement between repository and the publisher exists.
    • Permitted deposit due to Funding Body, Institutional and Governmental policy or mandate, may be required to comply with embargo periods of 12 months to 48 months .
    • Set statement to accompany deposit
    • Published source must be acknowledged
    • Must link to journal home page or articles' DOI
    • Publisher's version/PDF cannot be used
    • Articles in some journals can be made Open Access on payment of additional charge
    • NIH Authors articles will be submitted to PubMed Central after 12 months
    • Publisher last contacted on 18/10/2013
  • Classification
    ​ green

Publications in this journal

  • [Show abstract] [Hide abstract]
    ABSTRACT: The proportion of Campylobacter contaminated food and water samples collected by different surveillance systems often exhibit seasonal patterns. In addition, the incidence of foodborne campylobacteriosis also tends to exhibit strong seasonal patterns. Of the various product classes, the occurrence of Campylobacter contamination can be high on raw poultry products, and chicken is often thought to be one of the leading food vehicles for campylobacteriosis. Two different federal agencies in the United States collected samples of raw chicken products and tested them for the presence of Campylobacter. During the same time period, a consortium of federal and state agencies operated a nationwide surveillance system to monitor cases of campylobacteriosis in the United States. This study uses a common modeling approach to estimate trends and seasonal patterns in both the proportion of raw chicken product samples that test positive for Campylobacter and cases of campylobacteriosis. The results generally support the hypothesis of a weak seasonal increase in the proportion of Campylobacter positive chicken samples in the summer months, though the number of Campylobacter on test-positive samples is slightly lower during this time period. In contrast, campylobacteriosis cases exhibit a strong seasonal pattern that generally precedes increases in contaminated raw chicken. These results suggest that while contaminated chicken products may be responsible for a substantial number of campylobacteriosis cases, they are most likely not the primary driver of the seasonal pattern in human illness. Published by Elsevier B.V.
    International Journal of Food Microbiology 09/2015; 208(2):114-121. DOI:10.1016/j.ijfoodmicro.2015.05.018
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    ABSTRACT: High pressure inactivation of natural microbiota viz. aerobic mesophiles (AM), psychrotrophs (PC), yeasts and molds (YM), total coliforms (TC) and lactic acid bacteria (LAB) in pineapple puree were studied within the experimental domain of 0.1-600 MPa and 30–50 °C with a treatment time up to 20 min. A complete destruction of yeasts and molds was obtained at 500 MPa/50 °C/15 min; whereas no counts were detected for TC and LAB at 300 MPa/30 °C/15 min. A maximum of two log cycle reductions was obtained for YM during pulse pressurization at the severe process intensity of 600 MPa/50 °C/20 min. The Weibull model clearly described the non-linearity of the survival curves during the isobaric period. The tailing effect, as confirmed by the shape parameter (β) of the survival curve, was obtained in case of YM (β < 1); whereas a shouldering effect (β > 1) was observed for the other microbial groups. Analogous to thermal death kinetics, the activation energy (Ea, kJ · mol− 1) and the activation volume (Va, mL · mol− 1) values were computed further to describe the temperature and pressure dependencies of the scale parameter (δ, min), respectively. A higher δ value was obtained for each microbe at a lower temperature and it decreased with an increase in pressure. A secondary kinetic model was developed describing the inactivation rate (k, min− 1) as a function of pressure (P, MPa) and temperature (T, K) including the dependencies of Ea and Va on P and T, respectively.
    International Journal of Food Microbiology 06/2015; DOI:10.1016/j.ijfoodmicro.2015.06.017
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    ABSTRACT: Myeolchi-aekjeot (MA) is a Korean traditional fish sauce, made by fermenting salted [approximately 25% (w/v)] anchovies. Three sets of MA samples, S-MA, M-MA, and L-MA, were prepared using small (5-8cm), medium (8-10cm), and large (10-13cm) anchovies, respectively, and their bacterial communities and metabolites were investigated for 280days. Bacterial community analysis using pyrosequencing revealed that, in S-MA, the initially dominant genera, including Phychrobacter, Photobacterium, and Vibrio, disappeared rapidly and Salinivibrio, Staphylococcus, and Tetragenococcus/Halanaerobium appeared sequentially as the major populations. In contrast, in M-MA and L-MA, the initially dominant genera were maintained relatively well during the early fermentation period, but eventually Tetragenococcus became predominant without the growth of Halanaerobium. The changes in the bacterial community occurred more quickly in MA prepared with smaller anchovies than in those prepared with larger anchovies. Metabolite analysis using (1)H NMR showed that amino acids, glycerol, acetate, and lactate rapidly increased in all MA samples during the early fermentation period. Amino acids increased more quickly and then decreased after reaching their maximum level in S-MA, while they increased continually until the end of fermentation in L-MA. This suggests that the complete fermentation of L-MA may require more time than that for S-MA. A correlative analysis between bacterial communities and metabolites revealed that the increase in acetate, butyrate, and putrescine in S-MA was associated with the growth of Halanaerobium, which may be a useful indicator of anchovy sauce quality. Copyright © 2015 Elsevier B.V. All rights reserved.
    International Journal of Food Microbiology 06/2015; 203. DOI:10.1016/j.ijfoodmicro.2015.02.031
  • [Show abstract] [Hide abstract]
    ABSTRACT: Peptidomics is a necessary alternative in the analysis of naturally generated peptides in dry-fermented processing. The intense proteolysis occurred during the processing of dry-fermented sausages is due to the action of endopeptidases and exopeptidases from both, endogenous muscle origin and lactic acid bacteria (LAB) added in the starter. Sodium caseinate is frequently used as an additive in this type of products because of its emulsifying properties, and consequently influences the protein profile available during the proteolysis. In this study, a mass spectrometry approach has been used to determine the impact of added sodium caseinate in the final peptide profile as well as to analyse its possible influence in the presence of certain previously described casein-derived bioactive peptides. Copyright © 2015 Elsevier B.V. All rights reserved.
    International Journal of Food Microbiology 06/2015; DOI:10.1016/j.ijfoodmicro.2015.05.022
  • [Show abstract] [Hide abstract]
    ABSTRACT: Bacteria are constantly faced to stress situations in their ecological niches, the food and the host gastrointestinal tract. The capacity to detect and respond to surrounding changes is crucial for bacterial pathogens to survive or grow in changing environments. To this purpose, cells have evolved various sophisticated networks designed to protect against stressors or repair damage caused by them. Challenges can occur during production of foods when subjected to processing, and after food ingestion when confronted with host defensive barriers. Some pathogenic bacteria have shown the capacity to develop stable resistance against extreme conditions within a defined genomic context and a limited number of generations. On the other hand, bacteria can also respond to adverse conditions in a transient manner, through the so-called stress tolerance responses. Bacterial stress tolerance responses include both structural and physiological modifications in the cell and are mediated by complex genetic regulatory machinery. Major aspects in the adaptive response are the sensing mechanisms, the characterization of cell defensive systems, such as the operation of regulatory proteins (e.g. RpoS), the induction of homeostatic and repair systems, the synthesis of shock response proteins, and the modifications of cell membranes, particularly in their fatty acid composition and physical properties. This article reviews certain strategies used by food-borne bacteria to respond to particular stresses (acid, cold stress, extreme pressure) in a permanent or transient manner and discusses the implications that such adaptive responses pose for food safety. Copyright © 2015 Elsevier B.V. All rights reserved.
    International Journal of Food Microbiology 06/2015; DOI:10.1016/j.ijfoodmicro.2015.06.004
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    ABSTRACT: Lactobacillus sanfranciscensis is a bacterium used in sourdough that provides desirable properties such as better flavor and texture to the sourdough bread. Here, the intra-species diversity of L. sanfranciscensis strains isolated from Korean sourdough was studied using genotypic (multiplex-RAPD-PCR: multiplex-Randomly Amplified Polymorphic DNA-polymerase chain reaction) and phenotypic (VITEK2 Compact system) analyses. For this, a novel species-specific set of PCR primers was developed to identify L. sanfranciscensis using the recently published genome database. The primers were able to detect L. sanfranciscensis isolated from Korean sourdough with 100% accuracy. Genotyping and phenotyping analyses at the strain level demonstrated that Korean sourdough possesses various biotypes of L. sanfranciscensis strains. These strains were clustered into 5 subtypes (genotyping) or 7 subtypes (phenotyping). In summary, this strategy to construct novel primers reduced the chance of cross amplification and was able to identify the desired strain. The various strains isolated in this study can be used to develop a sourdough starter after the analysis of their fermentation characteristics. Copyright © 2015 Elsevier B.V. All rights reserved.
    International Journal of Food Microbiology 05/2015; 200. DOI:10.1016/j.ijfoodmicro.2015.02.007
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    ABSTRACT: The formation of mono-species biofilm (Listeria monocytogenes) and multi-species biofilms (Enterococcus faecium, Enterococcus faecalis, and L. monocytogenes) was evaluated. In addition, the effectiveness of sanitation procedures for the control of the multi-species biofilm also was evaluated. The biofilms were grown on stainless steel coupons at various incubation temperatures (7, 25 and 39 °C) and contact times (0, 1, 2, 4, 6 and 8 days). In all tests, at 7 °C, the microbial counts were below 0.4 log CFU/cm2 and not characteristic of biofilms. In mono-species biofilm, the counts of L. monocytogenes after 8 days of contact were 4.1 and 2.8 log CFU/cm2 at 25 and 39 °C, respectively. In the multi-species biofilms, Enterococcus spp. were present at counts of 8 log CFU/cm2 at 25 and 39 °C after 8 days of contact. However, the L. monocytogenes in multi-species biofilms was significantly affected by the presence of Enterococcus spp. and by temperature. At 25 °C, the growth of L. monocytogenes biofilms was favored in multi-species cultures, with counts above 6 log CFU/cm2 after 8 days of contact. In contrast, at 39 °C, a negative effect was observed for L. monocytogenes biofilm growth in mixed cultures, with a significant reduction in counts over time and values below 0.4 log CFU/cm2 starting at day 4. Anionic tensioactive cleaning complemented with another procedure (acid cleaning, disinfection or acid cleaning + disinfection) eliminated the multi-species biofilms under all conditions tested (counts of all micro-organisms < 0.4 log CFU/cm2). Peracetic acid was the most effective disinfectant, eliminating the multi-species biofilms under all tested conditions (counts of the all microorganisms < 0.4 log CFU/cm2). In contrast, biguanide was the least effective disinfectant, failing to eliminate biofilms under all the test conditions.
    International Journal of Food Microbiology 05/2015; 200. DOI:10.1016/j.ijfoodmicro.2015.01.003